Type what you have

Ingredients

• ✓ andouille sausage
• mayonnaise
• cajun seasoning
• whole wheat bread
• vegetable oil
• egg

Instructions

1. 1 Whisk mayonnaise and Cajun seasoning together in a small bowl until smooth. Spread over both slices of toasted bread.
2. 2 Place andouille sausage in a skillet, cut-side down. Cook over medium-high heat for 2 minutes. Flip and cook for 2 minutes more. Transfer andouille to one slice of bread, leaving a small space in between the halves as a "raft" to hold the egg in place.
3. 3 Heat oil in the same skillet for 1 minute over medium heat. Crack egg into the skillet and let cook undisturbed for 3 minutes. Flip with a spatula and cook for 2 minutes more. Place fried egg on top of the andouille and cover with the second slice of bread.

By Soup Loving Nicole

Ingredients

• ✓ andouille sausage
• chicken breast
• canola oil
• all-purpose flour
• celery
• onion
• green bell pepper
• garlic
• chicken broth
• worcestershire sauce
• creole seasoning
• thyme
• red pepper flake
• bay leaf
• green onion
• gumbo file powder
• rice

Instructions

1. 1 Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Transfer sausage to a bowl; reserve drippings in Dutch oven.
2. 2 Cook chicken in drippings over medium heat until both sides browned, 2 to 3 minutes per side. Transfer chicken to a bowl; set aside.
3. 3 Heat oil in the Dutch oven over medium heat. Add flour; cook and stir constantly until roux is thick and chocolate colored, 20 to 30 minutes. Be careful not to burn roux or you'll have to start again.
4. 4 Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in hot broth; bring to a boil.
5. 5 Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat; simmer, stirring occasionally, until chicken is no longer pink in the center and juices run clear, about 1 hour. Transfer chicken to a plate; cool.
6. 6 Add sausage to gumbo; simmer for 30 minutes.
7. 7 Shred cooled chicken. Add chicken and green onions to gumbo; simmer for 30 minutes.
8. 8 Remove gumbo from heat. Discard bay leaves. Sprinkle gumbo with filé powder; stir. Serve gumbo over hot rice.

By VMB

Ingredients

• ✓ andouille sausage
• black pepper
• salt
• vegetable soup mix
• chicken broth
• onion
• salt
• garlic powder
• creole seasoning
• sugar
• olive oil
• turnip green
• great northern bean
• black bean
• water
• tomato
• chicken broth
• butternut squash

Instructions

1. 1 Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
2. 2 Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
3. 3 Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

By Jonathan Batchelor

Ingredients

• ✓ andouille sausage
• canola oil
• poblano chile
• red bell pepper
• red onion
• corn kernel
• flour tortilla
• colby cheese
• canola oil
• sour cream
• salsa

Instructions

1. 1 Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
2. 2 Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
3. 3 Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.

By Stephanie S

Ingredients

• ✓ andouille sausage
• red potato
• onion
• corn
• seafood seasoning
• dungeness crab

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil.
2. 2 Add potatoes, sausages, onions, corn, and seafood seasoning. Boil until potatoes are cooked through, about 30 minutes.
3. 3 Gently drop crabs into pot and boil until crabmeat is cooked through, at least 10 minutes.
4. 4 Drain and serve. Enjoy!

By Preston Hoover

Ingredients

• ✓ andouille sausage
• onion
• celery
• red bell pepper
• cajun seasoning
• sage
• shrimp
• milk
• alfredo sauce mix
• butter
• parmesan cheese
• garlic

Instructions

1. 1 Combine sausage, onion, celery, red bell pepper, Cajun seasoning, and sage in a skillet; cook and stir until sausage is cooked through and celery and bell pepper are softened, 5 to 10 minutes. Add shrimp and cook until cooked through and bright pink, about 5 minutes. Remove skillet from heat.
2. 2 Whisk milk, Alfredo sauce mix, and butter together in a saucepan; bring to a boil. Reduce heat to low and simmer sauce, stirring occasionally, until smooth and thickened, about 2 minutes. Stir Parmesan cheese and garlic into sauce until cheese is melted. Stir shrimp mixture into sauce.

By GIMMEYOURWILDS

Ingredients

• ✓ andouille sausage
• olive oil
• onion
• water
• jambalaya mix
• tomato
• green chile pepper

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add sausage and onion; sauté until sausage is browned and onion is translucent, 7 to 10 minutes.
2. 2 Pour in water, then add jambalaya mix and diced tomatoes with chile peppers; bring to a boil. Reduce the heat to low, cover, and simmer until water is mostly absorbed and rice is tender, about 25 minutes.

By Michelle Harris

Ingredients

• ✓ andouille sausage
• balsamic vinegar
• pork cutlet
• onion
• jalapeno pepper
• peach
• apple
• kitchen twine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C) and place a grill pan in the oven. (Or preheat countertop induction oven on medium heat with grill pan inside.)
2. 2 Bring balsamic vinegar to a boil in a saucepan; reduce heat and simmer until balsamic is reduced and thickened into a glaze, 10 to 15 minutes.
3. 3 Pound pork cutlets with a mallet to about 1/2-inch thickness.
4. 4 Cook and stir sausage, onion, and jalapeno in a skillet over medium heat until onion slightly translucent and sausage is cooked through, about 5 minutes. Add peaches and apple; cook and stir filling until fruit is softened, about 5 more minutes. Add about 1 tablespoon balsamic glaze to the top and stir.
5. 5 Spoon filling into the center of each pork cutlet, reserving leftover filling in the skillet. Roll up culet and tie with roasting twine. Place rolled pork onto heated grill pan and return to oven.
6. 6 Bake in the preheated oven, turning pork halfway through, until pork is cooked through and browned on the outside, 20 to 25 minutes. (Or grill on medium heat in the countertop induction oven for 15 minutes (7 1/2 minutes each side.)
7. 7 Pour balsamic glaze over leftover filling in the skillet; cook and stir over low heat just until warm. Spoon filling onto cooked stuffed pork.

By Eric Adler

Ingredients

• ✓ andouille sausage
• butter
• onion
• pumpkin puree
• thyme
• chicken stock
• brown sugar
• praline liqueur
• heavy cream

Instructions

1. 1 Heat 2 tablespoons butter in a medium skillet over medium heat; add diced sausage and cook for 5 minutes. Add onion; cook until tender. Add pumpkin and thyme and cook for 5 minutes.
2. 2 Add broth, brown sugar, and liqueur. Reduce heat to low, cover, and simmer for 45 minutes.
3. 3 Purée soup in batches using an immersion blender until nearly smooth. Return to pan over low heat; stir in cream and reserved 2 tablespoons butter. Serve.

By MARBALET

Ingredients

• ✓ andouille sausage
• onion
• red bell pepper
• green bell pepper
• celery
• tortilla chip
• shrimp
• olive oil
• seafood seasoning
• colby jack cheese

Instructions

1. 1 Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
2. 2 Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
3. 3 Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ andouille sausage
• wild rice
• chicken broth
• water
• sweet onion
• mushroom
• garlic
• cream of mushroom soup

Instructions

1. 1 In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

By Josh Mobley

Ingredients

• ✓ andouille sausage
• baby red potato
• water
• corn
• onion
• olive oil
• seafood seasoning
• shrimp
• lemon

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place potatoes in a microwave-safe bowl. Add water and microwave on high for 5 minutes. Run the bowl under cold water until potatoes are cool enough to touch.
3. 3 Slice potatoes in half lengthwise and place in a large bowl. Add sausage, corn, and onion. Mix in 3 tablespoons olive oil and 2 teaspoons seafood seasoning; stir to coat.
4. 4 Place shrimp in a separate bowl and add remaining 1 tablespoon olive oil and 1 teaspoon seafood seasoning; stir to coat.
5. 5 Place 1/2 of the potato mixture in the basket of the air fryer and cook for 10 minutes. Stir and cook for another 5 minutes. Add 1/2 of the shrimp and cook until potatoes are tender, sausage is cooked through, and shrimp are bright pink on the outside and meat is opaque, about 5 more minutes. Transfer to a serving plate and repeat with remaining potato mixture and shrimp. Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ andouille sausage
• olive oil
• green bell pepper
• onion
• tomato
• okra
• cajun seasoning
• salt
• shrimp

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

By jrchef

Ingredients

• ✓ andouille sausage
• sweet onion
• green bell pepper
• jalapeno pepper
• garlic
• red bean
• ham hock
• water
• basil
• creole seasoning
• black pepper
• rice

Instructions

1. 1 Gather the ingredients.
2. 2 Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet.
3. 3 Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker.
4. 4 Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours.
5. 5 If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy. Serve with cooked rice.

By Melissa S

Ingredients

• ✓ andouille sausage
• littleneck clam
• butter
• garlic
• cajun seasoning
• lemon and herb seafood seasoning
• cayenne pepper
• shrimp
• snow crab leg
• lobster tail
• corn

Instructions

1. 1 Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
4. 4 Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
5. 5 Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

By Bites With Applewhite

Ingredients

• ✓ andouille sausage
• black-eyed pea
• water
• ham hock
• onion
• celery
• garlic
• bay leaf
• cumin
• salt
• red pepper flakes

Instructions

1. 1 Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
3. 3 Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.
4. 4 Cook on High until peas are tender, at least 4 hours.

By carina

Ingredients

• ✓ andouille sausage
• lasagna noodle
• chicken breast
• cajun seasoning
• sage
• onion
• celery
• red bell pepper
• garlic
• alfredo sauce
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Cook sausage, chicken, Cajun seasoning, and sage in a large skillet over medium-high heat until chicken is no longer pink and juices run clear, about 8 minutes. Remove sausage mixture from skillet with a slotted spoon; set aside.
4. 4 Saute onion, celery, bell pepper, and garlic in same skillet over medium-high heat until tender. Remove from heat; stir in sausage mixture and 1/2 the Alfredo sauce.
5. 5 Arrange 4 noodles in the bottom of the prepared baking dish. Spread with 1/2 of the sausage mixture. Repeat layers; cover with a layer of noodles. Spread remaining 1/2 Alfredo sauce over top. Top with mozzarella then sprinkle with Parmesan cheese.
6. 6 Bake in the preheated oven for 1 hour. Let stand 15 minutes before serving.

By SAIDANDDUNN

Ingredients

• ✓ andouille sausage
• canola oil
• all-purpose flour
• onion
• green bell pepper
• celery
• cajun seasoning
• garlic
• black pepper
• chicken stock
• shrimp

Instructions

1. 1 Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
2. 2 Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
3. 3 Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

By Papa Jay

Ingredients

• ✓ andouille sausage
• butter
• olive oil
• celery
• onion
• corn
• tomato
• okra
• creole seasoning
• sea salt
• black pepper

Instructions

1. 1 Heat butter and olive oil in a large pot over medium heat. Add celery and onions; cook and stir until onions are translucent, about 5 minutes. Stir in corn kernels; cook 3 minutes.
2. 2 Stir in tomatoes, okra, andouille sausage, and Creole seasoning; cover and cook over medium heat until okra has lost all its slippery texture, at least 45 minutes. Season with salt, black pepper, and Creole seasoning. Cook, uncovered, to reduce liquid, about 10 minutes.

By wasabinoir

Ingredients

• ✓ andouille sausage
• white rice
• chicken broth
• grapeseed oil
• chicken breast
• celery
• green bell pepper
• onion
• fire-roasted tomato
• creole seasoning
• cajun seasoning
• shrimp

Instructions

1. 1 Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
3. 3 Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

By thedailygourmet

Ingredients

• ✓ andouille sausage
• hash brown potato
• butter
• heavy cream
• egg
• cayenne pepper
• salt
• black pepper
• red pepper
• bacon
• gouda cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix hash brown potatoes and melted butter together in a bowl. Press mixture into a 9-inch glass pie pan to form a crust.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Whisk cream, eggs, cayenne, salt, and pepper together in a bowl; let warm up to room temperature while the crust cooks.
5. 5 Remove crust from the oven and lower heat to 350 degrees F (175 degrees C).
6. 6 Add red pepper, bacon, and sausage to the cooled crust. Sprinkle Gouda and Cheddar cheeses over top, then pour in egg mixture.
7. 7 Bake in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes.
8. 8 Let cool a bit before serving, about 10 minutes.

By Rtracey

Ingredients

• ✓ andouille sausage
• tomato
• chicken breast
• onion
• green bell pepper
• celery
• chicken broth
• oregano
• parsley
• cajun seasoning
• cayenne pepper
• thyme
• shrimp

Instructions

1. 1 Gather the ingredients.
2. 2 Mix tomatoes with juice, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker.
3. 3 Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
4. 4 Cover and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Stir in shrimp during the last 30 minutes of cook time.
5. 5 Serve over rice.

By Colleen Murtaugh

Ingredients

• ✓ andouille sausage
• vegetable oil
• all-purpose flour
• celery
• green bell pepper
• onion
• garlic
• salt
• pepper
• creole seasoning
• chicken broth
• bay leaf
• rotisserie chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a stockpot over medium heat; whisk in flour until roux is smooth and has cooked to the color of chocolate milk, about 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, it's best to start over.
3. 3 Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes.
4. 4 Season with salt, pepper, and Creole seasoning; stir well to blend. Pour in chicken broth and add bay leaf. Bring to a boil over high heat; reduce heat to medium-low and simmer, uncovered, for 1 hour, stirring occasionally.
5. 5 Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.
6. 6 Serve and enjoy!

By Jodi Hanlon

Ingredients

• ✓ andouille sausage
• aluminum foil
• shrimp
• potato
• corn
• olive oil
• butter
• seafood seasoning
• garlic
• kosher salt
• black pepper
• lemon
• parsley

Instructions

1. 1 Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil.
2. 2 Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.

By Rose

Ingredients

• ✓ andouille sausage
• olive oil
• butter
• onion
• garlic
• tomato
• green bell pepper
• zucchini
• cajun seasoning
• hot sauce
• chicken broth
• chicken breast
• shrimp

Instructions

1. 1 Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
2. 2 Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

By Morgan Mallory

Ingredients

• ✓ andouille sausage
• ghee
• green bell pepper
• celery
• onion
• chicken thigh
• cajun seasoning
• hot sauce
• tomato
• green chile
• chicken stock
• cauliflower
• shrimp
• black pepper

Instructions

1. 1 Melt ghee in a large Dutch oven over medium heat. Add bell pepper, celery, and onion; cook until vegetables begin to soften and onion turns translucent, 3 to 4 minutes. Add chicken, sausage, Cajun seasoning, and hot sauce; cook and stir until well combined, 2 to 3 minutes. Add tomatoes and stock; bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
2. 2 Add riced cauliflower, breaking up any clumps while stirring. Add shrimp; increase heat to medium-high. Push shrimp below surface of hot tomato sauce; season with black pepper. Bring to a boil; cook, uncovered, until shrimp curls and turns pink in color, 6 to 8 minutes.

By Bibi

Ingredients

• ✓ andouille sausage
• elbow macaroni
• butter
• bread crumb
• parmesan cheese
• onion
• celery
• flour
• paprika
• mustard
• milk
• gruyere cheese
• cheddar cheese
• kosher salt
• black pepper

Instructions

1. 1 Cook macaroni in a large pot of boiling water until al dente. Drain.
2. 2 In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside.
3. 3 In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl.
4. 4 In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage and sauteed vegetables. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top.
6. 6 Bake for 20 minutes, or until crust turns golden brown.

By F. Craig Littlejohn

Ingredients

• ✓ andouille sausage
• green bell pepper
• olive oil
• onion
• garlic
• oregano
• creole seasoning
• black pepper
• shrimp
• long-grain white rice
• chicken broth
• tomato sauce
• lemon
• hot sauce

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
2. 2 Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
3. 3 Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

By Heidi Slonka

Ingredients

• ✓ andouille sausage
• olive oil
• onion
• celery
• shallot
• garlic
• butter
• cayenne pepper
• salt
• black pepper
• black-eyed pea
• chicken stock
• heavy cream
• okra

Instructions

1. 1 Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
2. 2 Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
3. 3 Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
4. 4 Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

By CookingWithShelia

Ingredients

• ✓ andouille sausage
• chicken thigh
• tomato
• chicken broth
• celery
• carrot
• onion
• green bell pepper
• garlic
• cajun seasoning
• thyme
• oregano
• shrimp
• long-grain white rice
• parsley

Instructions

1. 1 Combine chicken, diced tomatoes, sausage, chicken broth, mirepoix, bell pepper, garlic, Cajun seasoning, thyme, and oregano in a slow cooker; cover. Cook on High until chicken is tender, 4 to 5 hours, stirring occasionally. Stir in rice and shrimp to combine during the last 30 minutes.
2. 2 Turn off slow cooker. Let stand, covered, to allow rice to absorb most of the remaining liquid, at least 15 minutes. Garnish with parsley.

By Campbell's Kitchen